Berry Cheesecake Crepes Recipe

Name: Berry Cheesecake Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CREPES:; 4 Eggs; 1 cup Water; 1 cup Milk; 2 Tablespoons Butter; 1 pinch Salt; 2 cups Flour; Butter Or Cooking Spray For Oiling The Pan; FOR THE FILLING:; 6 ounces, weight Low Fat Cream Cheese, Softened; 1 cup Plain Greek Yogurt; 1 teaspoon Lemon Juice; 1/4 cups Maple Syrup; 1/2 cups Fresh Blackberries; 1/4 cups Fresh Blueberries; 3 Large Strawberries, Hulled And Sliced; FOR SERVING:; Fresh Berries (blackberries, Blueberries And Sliced Strawberries), As Desired; Maple Syrup, As Desired

Servings: persons

FOR THE CREPES:
4 Eggs
1 cup Water
1 cup Milk
2 Tablespoons Butter
1 pinch Salt
2 cups Flour
Butter Or Cooking Spray For Oiling The Pan
FOR THE FILLING:
6 ounces, weight Low Fat Cream Cheese, Softened
1 cup Plain Greek Yogurt
1 teaspoon Lemon Juice
1/4 cups Maple Syrup
1/2 cups Fresh Blackberries
1/4 cups Fresh Blueberries
3 Large Strawberries, Hulled And Sliced
FOR SERVING:
Fresh Berries (blackberries, Blueberries And Sliced Strawberries), As Desired
Maple Syrup, As Desired

1
For the crepes:
2
I recommend putting all ingredients for the crepes in a blender and blending until well combined. If you prefer not to use a blender, you can beat the eggs in a large bowl, then add water, milk, butter and salt. Add flour and keep beating until smooth.
3
In a non-stick skillet (I use an 8-inch, 20cm skillet), melt a small piece of butter over medium heat. Pour 3 tablespoons of batter into the center of the skillet. (The amount of batter to make a thin crepe in an 8-inch skillet is around 3 tablespoons and I just use a small ladle to pour it). Lift and tilt the pan to coat the bottom evenly. When top starts to look dry, turn crepe using a thin spatula and cook the other side for 20-30 seconds more. Remove the cooked crepe to a plate. Repeat the same process with all the remaining batter. Use some butter to coat the skillet each time. Make sure you don't stack hot crepes on top of each other.
4
For the berry cheesecake filling:
5
Combine cream cheese, yogurt, lemon juice and maple syrup in a blender and blend until smooth. Add berries and pulse 2-3 more times.
6
To assemble:
7
Spread 1-2 tablespoons (or more) of filling over each crepe, add 2-3 blackberries, 1 sliced strawberry and 5-6 blueberries per crepe and roll. Top with more filling and fresh berries. Serve with maple syrup.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CREPES:, 4 Eggs, 1 cup Water, 1 cup Milk, and more.

Yes, Berry Cheesecake Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Cheesecake Crepes

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